Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Burnt Ends - Pork Butt

Options
Durangler
Durangler Posts: 1,122
in EggHead Forum
5 pound boneless pork butt is on at 250*. Plan to run it up to 165*, pull & cut into 1"cubes. Toss in foil pan with my homemade sauce. Return to egg at 275* for another hour or until they look right.
This is my 1st effort at Burnt Ends. Inspired by SGH.
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
· Share on FacebookShare on Twitter
«1

Comments

  • Grillmagic
    Grillmagic Posts: 1,600
    Options
    Durangler said:

    5 pound boneless pork butt is on at 250*. Plan to run it up to 165*, pull & cut into 1"cubes. Toss in foil pan with my homemade sauce. Return to egg at 275* for another hour or until they look right.
    This is my 1st effort at Burnt Ends. Inspired by SGH.

    I bought a 6 and 1/2 pounder to do tomorrow and look forward to your update. Please post your time to get to 165 when you can and thanks in advance.

    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    The temperatures after 2 hours.
    Meat was 51* when put on.
     
    image
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • anton
    anton Posts: 1,813
    Options
    I goota see this "ends" result! I will check back for the finale!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    Options
    I am thinking of doing this tomorrow and making sandwiches. Look forward to your result.
    · Share on FacebookShare on Twitter
  • Crimsongator
    Crimsongator Posts: 5,797
    Options
    Pork bites are good but you do realize burnt ends are made from brisket
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    Options
    @Crimsongator‌ I do.
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    Of course!! 
    I'm calling them Burnt Ends
    :D
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    I'll be pulling this Pork Butt soon to cube.
    4 hours in.
    @Grillmagic It's running around 1.25 hours per pound.


    image
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Standing by for the finale my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • grege345
    grege345 Posts: 3,515
    Options
    Yep I'm on board
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    Ok, the Maverick was a few degrees off. So I pulled at the 5 hour mark when thermopen read 165*
    Cubed, sauced & back on the 280* egg.
    Not sure if there's enough sauce tho. I guess I can add more if needed.

    imageimage

    imageimage
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Standing by with fork in hand.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    edited November 2014
    Options
    Your fingers are fine @SGH ... that's what I'm going to use  
    Just wash em first!! 
    :)) 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    Options
    Durangler said:
    Your fingers are fine @SGH ... that's what I'm going to use  
    Just wash em first!! 
    :)) 

    Thank you for your updates, looks good so far! I am eagerly awaiting your final opinion and thoughts.


    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    @Grillmagic Your welcome, the 5# butt took 5 hrs @ 250ish* to reach 165 internal. 
    I didn't make enough sauce to my liking, so added Stubbs to make up the difference. 
    Still not sure there's enough. as this is my first attempt. But the bite I had before returning to the Egg was tasty! ;)
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    @Durangler‌- While I do prefer to use a sauce when making the pork burnt ends, it's not a requirement. They turn out pretty good with no sauce at all my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    @SGH I've got them in sauce. I wasn't sure I had enough tho.
    I just checked them and gave a stir. I think they'll be fine. The sauce is heating nicely and thinning as it warms. They're smelling gooood! 
    I'll get another pic before I pull them. ;)
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • grege345
    grege345 Posts: 3,515
    Options
    ^:)^
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Durangler said:
    @SGH I've got them in sauce. I wasn't sure I had enough tho.
    I just checked them and gave a stir. I think they'll be fine. The sauce is heating nicely and thinning as it warms. They're smelling gooood! 
    I'll get another pic before I pull them. ;)

    Still standing by for the finale my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    I'll get a pic on the Egg in a minute. The crew here's not ready to eat.
    I'll keep them warm and get a plated pic also.

    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    Ready to pull. They smell good and look edible. 

    image
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Looks like a winner to me my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    I hope that you enjoy them my friend. They are one of my favorites.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    Thank you SGH. Gotta keep them warm for another 30 - 45 minutes.
    They're great! I fingered one.  :))
    Thanks again for the info on how to pull this off. 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Durangler said:
    Thank you SGH. Gotta keep them warm for another 30 - 45 minutes.
    They're great! I fingered one.  :))
    Thanks again for the info on how to pull this off. 

    My pleasure sir. Always glad to help when and where I can. Again, I hope that Yall enjoy them as much as we do.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    I'll get a plated pic a bit later. If I don't forget.
    The cocktails are good too!! :D
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    These were quite tasty. However, I'd probably run the butt up another 10 or 15 degrees before cubing.


    image
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Looks like a winner to me my friend =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Options
    Thank you kindly SGH.  :)
    I'll be doing these again.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    Options
    This looks great! Are you suggesting taking this to 180 IT before cubing? I'm planning doing this tomorrow and can use all the input I can get. I love the idea
    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter

Categories